Chickpea Curry

My friend of 25 years, Sarah Kenyon, set me the challenge; create a delicious and hot chickpea curry recipe. Well here it is, and I have to say, its absolutely delicious.

Chickpea Curry

A quick and easy vegan curry, packed with flavour
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian

Equipment

  • Large saucepan

Ingredients
  

  • 2 tbsp Coconut oil
  • 1 inch Ginger peeled and chopped
  • 3 cloves Garlic peeled and chopped
  • 1 large Onion peeled and chopped
  • 6 Cardamon pods crushed and save the seeds
  • 500g Soaked chickpeas drained and rinced
  • 1 can Coconut milk
  • 1 can Chopped tomatoes
  • 2 tbsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Hot chilli powder
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 1 tbsp Fenugreek leaves
  • 1 tbsp Chopped coriander
  • 1 tbsp Lemon juice
  • 1 cup Spinach

Optional ingredients

  • 1 head Broccoli Cut into bite size pieces
  • 1 cup Green beans chopped into 2cm pieces
  • 1 cup Peas

Instructions
 

  • Heat the coconut oil in the pan on a medium setting, add the caramon seeds and chopped onion and stir until the onion starts to brown
  • Add the garlic and ginger and stir for one minute
  • Add the chilli powder, garam masala and turmeric, and stir for 30 seconds
  • Add the coconut milk and chopped tomatoes and stir until everything is mixed together
  • Add the chickpeas, spinach, fenugreek leaves, salt and pepper and stir
  • Reduce the heat to a gentle simmer and leave for 5 minutes
  • Add the optional vegetables at this stage
  • Add the chopped coriander and lemon juice, stir and leave to simmer for 5 minutes
    (if using frozen vegetables, cook this stage for an extra few minutes)
  • Serve with rice
Keyword chickpea, curry, vegan, vegetarian